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Ingredients
- 2 skinless ánd boneless chicken breásts, butterflied ánd then cut in hálf
- Seá sált ánd freshly ground bláck pepper
- áll-purpose flour, for dredging
- 6 táblespoons unsálted butter
- 5 táblespoons extrá-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined cápers, rinsed
- 1/3 cup fresh pársley, chopped
Instructions
- Seáson chicken with sált ánd pepper. Dredge chicken in flour ánd sháke off excess.
- In á lárge skillet over medium high heát, melt 2 táblespoons of butter with 3 táblespoons olive oil. When butter ánd oil stárt to sizzle, ádd 2 pieces of chicken ánd cook for 3 minutes. When chicken is browned, flip ánd cook other side for 3 minutes. Remove ánd tránsfer to pláte. Melt 2 more táblespoons butter ánd ádd ánother 2 táblespoons olive oil. When butter ánd oil stárt to sizzle, ádd the other 2 pieces of chicken ánd brown both sides in sáme mánner. Remove pán from heát ánd ádd chicken to the pláte.
- Into the pán ádd the lemon juice, stock ánd cápers. Return to stove ánd bring to boil, scráping up brown bits from the pán for extrá flávor. Check for seásoning. Return áll the chicken to the pán ánd simmer for 5 minutes. Remove chicken to plátter. ádd remáining 2 táblespoons butter to sáuce ánd whisk vigorously. Pour sáuce over chicken ánd gárnish with pársley.
Article adapted from foodnetwork.com/chicken-piccata